Pisto (Spanish Vegetable Stir-Fry)

Nasseh's Note:

This is a classic dish from Spain. In many regions, 2-3 lightly beaten eggs are stirred into the pan when the vegetables are almost cooked.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 1/3 cup extra virgin olive oil
• 1 garlic clove, minced
• 2 medium potatoes, peeled & cut into cubes
• 1 large onion, finely chopped
• 1 red bell pepper, seeded & cut into chunks
• 1 green bell pepper, seeded & cut into chunks
• 1 eggplant, cut into small cubes
• 1 zucchini, cut into small cubes
• 4 large tomatoes, coarsely chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• salt & pepper
• 1/4 cup water

Directions:

1. Heat the oil & garlic in a large frying pan over medium heat.
2. Saute the potatoes for 8-10 minutes or until lightly browned.
3. Add the onion & bell peppers and cook for 8-10 more minutes, or until the onion is lightly browned.
4. Add the zucchini & eggplant & cook for additional 5 minutes then add the tomatoes.
5. Season with the spices, pour in the water, & cook for 10-15 minutes more or until all the vegetables are tender.

Reviews

[RussianMama]

Made without the bellpeppers due to food allergy. Loved it! Very soft and creamy tasting - I think from the potatoes? Didn't do the egg this time.

[Enjolinfam]

This was a really yummy stir-fry! Wonderful flavors! I'll be making this again! Thanks!! Made for Fall 2008 PAC.

[tara portee]

What a great vegetable/spice combination. A stand out side dish. I used smoked paprika; that added to the flavor. I would suggst adding the garlic later on, as mine got burned by adding it first. I think you could get away with reducing the cooking time quite a bit, I really barely needed to continue cooking it at the last step.